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Preparation

To make the crust: Combine yeast and sugar and stir in warm water. Sift flour and salt into a bowl, add yeast mixture, olive oil and stir until combined.

2.

Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic. Roll dough out to a circle large enough to fit a 30 cm pizza tray. Grease the tray and place the dough over it.

3.

Preheat the oven to 190ºC.

4.

To prepare the sauce: mix the pureed tomato with oregano, sugar and Vegeta Gourmet Stock Powder.

5.

Topping: Spread pizza with about ¾ of tomato sauce and top with the cheese, turkey strips and zucchini. Cover with the rest of tomato mix and bake for 30 minutes. Serve hot.

Tip

Add Vegeta Gourmet Stock Powder to all types of sauces, whether it is tomato paste or pureed tomato. The taste is excellent. By layering firstly the sauce, topping and then sauce again, pizza becomes juicier.
The above recipe can also be used to make a few smaller pizzas or calzone (folded) pizza.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient

Unit of measure

Amount

F rda (%)

M rda (%)

Energy values

kcal / kJ

585 / 2.445

-

-

Fat

g

20,89

-

-

Carbohydrates

g

70,60

-

-

Dietary fibre

g

4,78

-

-

Protein

g

28,73

-

-

Sodium

g

3,45

0

0

Vitamin A

μg

1.520,36

38

30

Vitamin D

μg

5,59

3

3

Vitamin C

mg

13,09

17

15

Niacin

mg

13,56

97

68

Potassium

mg

726,51

20

20

Calcium

mg

408,88

41

41

Phosphorous

mg

464,39

58

58

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)